TOM KA KAI (THAI COCONUT CHICKEN SOUP)
This is my husband's all time favorite Thai soup - but up until now, I haven't been able to recreate it at home. I've played around with several versions to come up with this one. The authentic ingredients make a HUGE difference - although you can use substitutions, of course, it does affect the outcome. I have been able to find the galangal root (much preferred over ginger!!), the lemongrass, and the kaffir lime leaves at my local asian market. Yum yum yum, worth the extra shopping trip!
Provided by Gatorbek
Categories One Dish Meal
Time 35m
Yield 4 bowls, 4 serving(s)
Number Of Ingredients 15
Steps:
- In the bottom of a large soup pot, heat the oil over high heat until very hot but not smoking. I often make this is a wok on the stove.
- Salt the chicken and add to oil, tossing to brown all the pieces. Cook about 3 minutes or until outside is browned, but not necessarily cooked all the way through.
- Add mushrooms and toss. Allow to cook until some of the moisture is cooked out and the mushrooms are soft. Turn down heat to medium-low.
- To prepare the lemongrass, slice and mince the lower portion and reserve the stalk to flavor the soup. You can use a food processor for this, or just mince it by hand. The woody upper portion of the stalk will be removed later, so don't chop it up, simply score it by making a few superficial cuts in it to allow it to flavor the soup.
- Add the whites of the onions, reserving the greens. Add the minced lower portion of the lemongrass, grated galangal, and chilies. Toss until just warmed through.
- Add the lemongrass stalk, lime leaves, chicken stock, coconut milk, lime juice, fish sauce, brown sugar and remaining onions, reserving just a few for garnish. Simmer over low heat for 15 minutes to allow flavors to blend well.
- Taste test and adjust flavors as follows:.
- Not salty enough - add more fish sauce.
- Too sour - add a little more brown sugar.
- Too spicy - add more coconut milk.
- Not spicy enough - add more chilies.
- Ladle into 4 soup bowls and garnish with remaining onion greens, cilantro, and basil.
- Variations:.
- Add more vegetables such as some sliced red bell peppers with the mushrooms.
- Serve over wide rice noodles for a main dish serving.
- Make vegetarian by increasing mushrooms in place of chicken and substituting vegetable stock.
Nutrition Facts : Calories 478.4, Fat 34, SaturatedFat 21.2, Cholesterol 48.6, Sodium 1453.7, Carbohydrate 20.6, Fiber 0.9, Sugar 8.7, Protein 25.6
THAI CHICKEN AND COCONUT MILK SOUP
Provided by Food Network
Number Of Ingredients 11
Steps:
- Place the chicken stock in a heavy-bottomed pot over high heat. Add the lime peel, lemon peel, ginger root, green chiles, and the cilantro stems and roots. Bring to a boil, turn down to a simmer and cook until reduced to 3 cups. Press occasionally on the solids with a wooden spoon to release flavor. Working with a sharp knife, cut the chicken breasts into broad slices, as thin as possible. Salt lightly, and reserve in refrigerator. When broth is reduced, strain into a measuring cup. Press on the solids in the strainer with a wooden spoon. Place the coconut milk in the soup pot over medium heat. Slowly stir in the reduced broth. Warm rapidly but do not allow to boil (otherwise the coconut milk will separate). When the soup is just below the boiling point, add the chicken slices. Remove from heat after 30 seconds (or when the chicken is just cooked through). Just before serving, mix together the lime juice and sugar in a small bowl. Blend in the fish sauce. Pour mixture into hot soup, season to taste and garnish soup with a little bit of chopped scallion and cilantro leaves. Yield: 6 first-course servings.
- Optional step: If your soup has curdled a bit, or if you'd like a fluffier texture in the soup, before you add the chicken, place the soup in a blender at high speed for 30 seconds. Then return to pot, add chicken and proceed as before. As an appetizer: Looks lovely served individually in six wide, shallow soup bowls. Great starter for many kinds of meals, not just Thai. As a main course: By doubling the amount of chicken and keeping the same amount of liquid, you convert this soup practically into a stew. The six wide, shallow bowls still work well; place a half-cup of steamed white rice to one side in each bowl, then divide the soup/stew among the bowls. Serve a tomato salad on the side that has been dressed with lime juice, sugar, fish sauce, and topped with chopped peanuts and minced cilantro. If you can get the Thai ingredients: for the lime and lemon peel, substitute 3/8 cup Keffir lime leaves, 2 lemon grass stalks chopped, 3 thick slices dried galanga root.
THAI COCONUT CHICKEN SOUP
Provided by Tyler Florence
Categories main-dish
Time 2h15m
Yield 4 servings
Number Of Ingredients 22
Steps:
- For the chicken stock: Place the chicken and vegetables in a large stockpot over medium heat. Pour in only enough cold water to cover (about 3 quarts); too much will make the broth taste weak. Toss in the thyme, bay leaves, and peppercorns, and allow it to slowly come to a boil. Lower the heat to medium-low and gently simmer for 1 to 1 1/2 hours, partially covered, until the chicken is done. As it cooks, skim any impurities that rise to the surface; add a little more water if necessary to keep the chicken covered while simmering.
- Carefully remove the chicken to a cutting board. When its cool enough to handle, discard the skin and bones; hand-shred the meat into a storage container.
- Carefully strain the stock through a fine sieve into another pot to remove the vegetable solids. Use the stock immediately or if you plan on storing it, place the pot in a sink full of ice water and stir to cool down the stock. Cover and refrigerate for up to one week or freeze. Makes: 2 quarts
- For the soup: Bring 4 cups of stock to a boil over medium heat in a soup pot. Add the lime leaves, chiles, garlic, ginger and lemongrass. Lower the heat to medium-low; cover the pot and gently simmer to let the spices infuse the broth, about 10 minutes.
- Uncover the pot and stir in the chicken, coconut milk, mushrooms, fish sauce, sugar and lime juice. Simmer to heat the chicken through, about 5 minutes. Sprinkle with salt and pepper. Ladle the soup into a soup tureen or individual serving bowls. Garnish with the cilantro. Be careful to avoid chewing the lemongrass, ginger or lime leaves.
THAI CHICKEN-COCONUT SOUP
Steps:
- Place noodles in a bowl; add enough warm water to cover and let sit until soft, about 15 minutes. Drain. Combine broth, pepper, garlic, ginger, lemon zest, lime zest, lemon juice and 3 tablespoon fish sauce in a medium saucepan. Season with salt. Bring to a simmer, add noodles and cook 3 minutes more. Using tongs, transfer noodles to a bowl and cover with foil to keep warm. Add mushrooms to broth; season with salt, if desired; simmer 3 minutes more. Add chicken and coconut milk and simmer, stirring, until chicken is just cooked, about 3 minutes. Stir in spinach until it begins to wilt, about 1 minute. Add chopped cilantro and season with remaining 1 tablespoon fish sauce. Using tongs, divide noodles among 4 bowls. Ladle soup into bowls and garnish with sprigs of cilantro and slices of pepper.
THAI COCONUT CHICKEN SOUP
Make and share this Thai Coconut Chicken Soup recipe from Food.com.
Provided by Gilcat2
Categories Chicken Breast
Time 30m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Bring 1 cup coconut milk to boil.
- Add chicken, lemon grass, and Laos.
- Cover and simmer til chicken is tender.
- Add remaining 1 cup coconut milk, green onions and chilis.
- DO NOT BOIL.
- Stir in lime juice and fish sauce just before serving.
Nutrition Facts : Calories 368.9, Fat 27.2, SaturatedFat 22.1, Cholesterol 75.5, Sodium 507.1, Carbohydrate 6.3, Fiber 0.9, Sugar 0.9, Protein 27.9
THAI CHICKEN AND COCONUT SOUP (TOM KHA KAI)
Make and share this Thai Chicken and Coconut Soup (Tom Kha Kai) recipe from Food.com.
Provided by Terese
Categories Chicken
Time 30m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Pour the chicken stock into a wok over a high heat.
- Add the Kaffir lime leaves, lemongrass, ginger, chillies, coriander stems and roots.
- Bring to the boil and reduce the heat to a simmer for 10-15 minutes pressing the solids with a wooden spoon to release the flavour until reduced by half.
- Add coconut milk and simmer gently for 3 minutes.
- Add the chicken and stir for 30 seconds until chicken is just cooked.
- Stir through the lime juice, sugar and fish sauce.
- Serve immediately sprinkled with coriander leaves.
THAI CHICKEN AND SWEET POTATO SOUP
A smooth and and spicy chicken soup with a vibrant colour that's packed full of Asian aromatics
Provided by Caroline Hire - Food writer
Categories Dinner, Soup
Time 35m
Yield Serves 2 as a main or 4 as a starter
Number Of Ingredients 15
Steps:
- Heat the oil in a large saucepan. Add the garlic, chilli, ginger, lemongrass, coriander stalks and curry paste and cook for 2 - 3 minutes until the aromas are released.
- Add the chicken stock, coconut cream and sweet potatoes and cook for 15 minutes or until the potatoes are soft. Remove the lemongrass and discard. Carefully transfer to a blender and blitz until smooth. If freezing, for best results freeze at this point, otherwise as an easier option freeze complete recipe.
- Return to the saucepan, add the chicken and cook gently for 5 - 10 minutes or until the chicken is cooked through. Stir through the lime juice, sugar and fish sauce, scatter with the coriander leaves and serve.
Nutrition Facts : Calories 360 calories, Fat 18.1 grams fat, SaturatedFat 12.4 grams saturated fat, Carbohydrate 30 grams carbohydrates, Sugar 10.8 grams sugar, Fiber 3.2 grams fiber, Protein 19.2 grams protein, Sodium 2.1 milligram of sodium
OUR FAVORITE CHICKEN AND COCONUT SOUP - THAI STYLE
My husband and I love Tom Kha Gai and have tried it at many Thai restaurants. We prefer Thai soup that we can distinctly taste spicy, sour, and sweet flavors. After many attempts, I think that I've finally come up with a really good recipe. I started with a recipe from the "The Best Recipe, Soups and Stews" cookbook and then modified it so that the flavor and ingredients closely match that of a soup that our favorite Thai restaurant serves. Now we can have delicious Tom Kha Gai without having to go out to eat. Part of the uniqueness of this recipe is that the ginger and lemon grass are finely minced as opposed to being left whole as in traditional Thai soup. The good thing about this is that you don't have to "fish out" ingredients while eating the soup.
Provided by beckas
Categories Chicken
Time 45m
Yield 8 serving(s)
Number Of Ingredients 19
Steps:
- Heat oil in a large stock pot Add the lemon grass, ginger, garlic, and onion and stir fry for about one minute.
- Add the curry paste and Tom Kha soup mix paste and stir fry for about 30 seconds.
- Add the chicken stock, fish sauce, and sugar and bring to a boil.
- Reduce heat to low and simmer for about 15 minutes.
- Slice the baby corn vertically into four pieces so that the corn resembles small strips.
- Add the corn to the pot and simmer for 10 minutes.
- Add the coconut milk, chicken, mushrooms, tomato, lime juice, hot sauce, and pepper flakes.
- Simmer until the chicken is no longer pink, about 5 to 10 minutes.
- Taste the soup and add more sugar, lime juice, or hot sauce, depending on your taste.
- I usually add one more TBS of sugar.
- Serve the soup garnished with cilantro leaves.
- Note: If you have leftovers, the coconut milk will separate from the chicken broth when chilled.
- Simply warm the soup back up and stir to blend.
THAI CHICKEN AND COCONUT SOUP (COOKING LIGHT)
Make and share this Thai Chicken and Coconut Soup (Cooking Light) recipe from Food.com.
Provided by HeidiSue
Categories Chicken
Time 55m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Combine first 7 ingredients in a large saucepan.
- Bring to a simmer over medium heat; stir in chicken and coconut milk.
- Cook 3 minutes or until chicken is done
- Sprinkle with cilantro.
More about "thai chicken and coconut soup food"
BEST THAI CHICKEN COCONUT SOUP RECIPE - DELISH
From delish.com
5/5 (3)Total Time 35 minsCuisine ThaiCalories 437 per serving
- Add ginger and cook until fragrant, 1 minute, then add mushrooms and cook until soft, about 6 minutes.
MANAAO THAI CUISINE - 516 PHOTOS & 422 REVIEWS
From yelp.com
CHILLI THAI - 138 PHOTOS & 364 REVIEWS - YELP
From yelp.com
THAI CHICKEN AND COCONUT SOUP RECIPE - FOOD.COM
From food.com
Servings 6Total Time 35 minsCategory < 60 MinsCalories 458 per serving
CHICKEN COCONUT SOUP RECIPE: A HEALTHIER VERSION OF TOM KHA GAI
From healthyrecipes101.com
TOP 45 THAI COCONUT CHICKEN SOUP RECIPE RECIPES
From istimewa.dixiesewing.com
THAI COCONUT CHICKEN SOUP - SIMPLY DELICIOUS
From simply-delicious-food.com
BEST EVER TOM KHA GAI SOUP (THAI COCONUT CHICKEN SOUP)
From 40aprons.com
THAI SQUASH SOUP - EASY RECIPES
From easyrecipes.co.za
THAI COCONUT SHRIMP SOUP RECIPE – EASY SHRIMP SOUP — EATWELL101
From eatwell101.com
THAI CHICKEN COCONUT SOUP | WORLD FOOD NETWORK
From worldfoodnetwork.ca
THAI CHICKEN SOUP RECIPE WITH COCONUT MILK RECIPES
From metal.pakasak.com
THAI CHICKEN AND COCONUT SOUP | HEALTHY RECIPES | WW CANADA
From weightwatchers.com
THAI CHICKEN COCONUT SOUP - COMFORTABLE FOOD
From comfortablefood.com
COCONUT CHICKEN SOUP - EASY RECIPES
From easyrecipes.co.za
THAI COCONUT CHICKEN SOUP RECIPE - DR. AXE
From draxe.com
THAI CHICKEN COCONUT SOUP RECIPE - FOOD.COM
From food.com
TOP 47 THAI SOUP RECIPES WITH COCONUT MILK
From hercules.dixiesewing.com
THAI & CHINESE FOOD NO 3 - 199 PHOTOS & 371 REVIEWS - YELP
From yelp.com
COPYCAT PANERA THAI CHICKEN SOUP - THE FOOD HUSSY
From thefoodhussy.com
THAI COCONUT LIME CHICKEN - FOODCOURAGE.COM
From foodcourage.com
THAI HOT-AND-SOUR COCONUT-CHICKEN SOUP - FOOD & WINE
From foodandwine.com
THAI CHICKEN SOUP WITH COCONUT MILK (TOM KA GAI) RECIPE - THE …
From thespruceeats.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love